When I heard about the #bundtamonth cake a month project from the cake duchess, I contemplated the idea of participating. But when I heard that the May’s theme is berries, I knew my recipe for strawberry and rosemary bundt cake has got to be let out of my tiny handwritten recipe book, and shared into the world.
Yes am a sucker for strawberries. I am also a huge fan of rosemary. I’ve previously made an orange, rosemary and olive cake. I am one of those people who believe rosemary goes really well in both savory and sweet food as well. I realize that strawberries and rosemary are an unusual combination. But if you are a fan of either one, than this cake will be a delight. Rosemary add a flavor punch to the sweet strawberries while the buttermilk ensures that this cake will be a slice as light as heaven.
The timing for making this strawberry rosemary bundt cake could not have been more perfect. Not only are strawberries in season now, but yesterday, my brother stormed in the house with a big bag of what seemed like a ton of fresh red, luscious, fragrant, magazine worthy strawberries. My mom also has a small rosemary plant outside. I just couldn’t help myself from grabbing my mom’s bundt pan and getting on with the cake.
Here’s what I did while trying to make this cake:
- I forgot to preheat the oven.
- I forgot to grease my bundt pan.
- I forgot to toss the strawberries in flour.
- When I did realize I did not do all the above, it was already too late. My mixture was ready, but I had no greased pan to pour it into and no heated oven.
- When I did preheat the oven, I mistakenly put it on temp 240C! I only realized that because I saw the cake’s top brown after 10 minutes only. So I reduced the temp, covered the top with aluminum foil, and prayed for the baking angels to save this cake.
The baking angels did not let me down. I don’t know how, but the cake turned out fine. So if you are making this, I urge you not to be as hasty as I –always- am. Take sometime to ensure that all the steps are followed.
If you don’t, just ask my baking angels for some assistance.
Just make sure to use use fresh strawberries (I’ve never made it with frozen strawberries so am not sure about using them)
Here’s Celine helping mommy shoot the cake
Here’s Celine, again
Here’s Sohpia, enjoying some strawberries and whipped cream
If I were you, I’d serve this cake with whipping cream (optional, but completely adds to the yumminess factor). Imho, strawberries and cream were made for each other.
For more information about bundtamonth, please go to visit the Cake duchess Baker Street
Print Strawberry Rosemary Buttermilk Bundt CakePrep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 10 - 12 servings
Original Sukarah recipe
Ingredients
- 3 cups (345g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups (400g) white sugar
- 1/2 cup (113g) butter, room temperature
- 3 large eggs, room temperature
- 1 cup (250ml) buttermilk
- 1 1/2 cup fresh strawberries (300g), halved
- 3 tbsp powdered sugar
Steps
- Preheat oven to 180C / 350F / Gas mark 4. Butter and flour a 12 cup bundt pan, make sure all the sides and rim are buttered well (or use baking spray).
- Reserve two tablespoon from the flour. In a large bowl, sift the remaining flour, baking powder, baking soda and salt. Set aside.
- Place the butter and sugar in the bowl of your stand mixer. Mix of medium – high speed until they become light and fluffy. Add the eggs, one by one, mixing well after each addition. Add the rosemary, mix for 2 minutes.
- Add one third of the flour mixture, alternating between flour and buttermilk. Continue with the remaining mixture, beginning and ending with flour.
- Once done, toss the strawberries in the reserved flour. Use a spatula (not the mixer) to gently fold in the strawberries.
- Pour into the bundt pan. Bake for 45 – 50 minutes in a preheated oven, or until a cake tester comes on out and the cake has shrunk from the sides.
- Cool for 15 minutes. Then place a plate on top of the bundt pan, hold the plate with one hand and the cake pan with another hand, use oven gloves, if needed, and turn the pan upside down. Remove the pan, and let the cake to cool completely before dusting with icing sugar.
So, are you a sucker for strawberries like me and the kids? Do you look for excuses to make you favorite cake (and forget some basic steps along the way)? Do you thinks am crazy for having a strawberry – rosemary cake combination? We’d love to hear from you, so let us know.
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